For Quality and Safety, Store Foods
Properly

Storing foods properly has an impact on the eventual
safety and quality of that food. It is important to know
how to store foods properly so you can prevent foodborne
illness in your household as well as get the best value
for your money.

One of the first questions you may ask about food
storage is what do the dates on the package mean? If the
package sells “sell by” before the date, that means that
the store should sell the product by the printed date
but it is still safe to eat after that date. The term
“best if used by” means that the product will be at it’s
best quality by the date listed but is most likely still
be safe to eat after that date. “Use by” or “Expires”
means you should use or discard the food by that date
because quality and safety will be compromised.

Once you get your food home, it’s important to handle
and store the food properly to assure the safety of your
food. Whether food is stored in the freezer,
refrigerator or on the pantry shelf, there are
precautions that need to be taken.

Shelf stable foods need to be kept in a cool dry place.
Heat, which can come from appliances, can speed up the
deterioration of some foods so place foods in cabinets
farthest from heat sources. When purchasing shelf-stable
food, make sure the package is clean and cans are free
of dents and bulges. When placing them in your pantry,
rotate older cans to the front so they are used first.

For refrigerator storage, use plastic wrap, aluminum
foil, or any other airtight food-safe container.
Remember that refrigerated leftovers need to be used
quickly. Most leftovers need to be used within three to
four days. Cooked greens and cooked gravy, stuffing,
nuggets, broth and seafood need to be used in one to two
days. Un-cooked meats are another food that usually need
to be used within one to two days.

Freezing foods increases the amount of time you can
safely store a food. It is important to keep the freezer
temperature at 0 degrees Fahrenheit or below. Always
make sure to freeze foods in containers or wraps that
are safe for freezer storage. Freezer burn, that white,
dry looking patch you sometimes see on frozen meat
occurs when moisture evaporates from the product. Proper
packaging with a tight seal and the proper length of
storage can help prevent freezer burn. Freezer burn does
not make a food unsafe to eat but the quality of the
food is not as high. You can cut away the freezer burn
before or after cooking it.